Beef bourguignon (the world's best casserole)
1 kg (2lbs) of beef, I used sirloin, cut into pieces of about 4 × 4 cm
1 boullion cube
3 cloves of garlic
1 tablespoon of provence spices
3 bay leafes
10 black peppercorns
4 tablespoons tomato puree
1 can (14oz) diced/crushed tomatoes
150 g (5.3 oz) of bacon , shredded
1 large red onion, in chunks (you can also use 10-12 shallots)
2 large carrots, in thick slices
about 1/2 celery root, in cubes
2 dl (1 cup) good red wine (usually from Burgundy)
1 tablespoon soy sauce
some salt
chopped parsley or basil, for decoration (optional)
Brown the meat, in portions, in the frying pan and put it into the iron pot. Put some water in the frying pan and cook to bring all the power and taste and pour it into the pan.
Add tomato, bayleavesl, pepper, garlic, spice, broth and tomato puree and stir quickly. Boil and put on the lid. Turn the heat down and simmer for about an hour.
Meanwhile, prepare vegetables and bacon. First cook the bacon in the frying pan and add the vegetables afterwards. Allow the vegetables to get a shiny surface(about five minutes from adding vegetables) Then you add the bacon and vegetables in the pot with the meat, mix together with wine and soy sauce. Stir good, bring it up to simmer and lay on lid.
This should now simmer for low heat for at least an hour, because it will only get better and better with time. Taste before adding more salt.
Serve with potato or rice. (and a french baguette) Eat!
Plated up with mashed potatoes;
1 kg (2lbs) of beef, I used sirloin, cut into pieces of about 4 × 4 cm
1 boullion cube
3 cloves of garlic
1 tablespoon of provence spices
3 bay leafes
10 black peppercorns
4 tablespoons tomato puree
1 can (14oz) diced/crushed tomatoes
150 g (5.3 oz) of bacon , shredded
1 large red onion, in chunks (you can also use 10-12 shallots)
2 large carrots, in thick slices
about 1/2 celery root, in cubes
2 dl (1 cup) good red wine (usually from Burgundy)
1 tablespoon soy sauce
some salt
chopped parsley or basil, for decoration (optional)
Brown the meat, in portions, in the frying pan and put it into the iron pot. Put some water in the frying pan and cook to bring all the power and taste and pour it into the pan.
Add tomato, bayleavesl, pepper, garlic, spice, broth and tomato puree and stir quickly. Boil and put on the lid. Turn the heat down and simmer for about an hour.
Meanwhile, prepare vegetables and bacon. First cook the bacon in the frying pan and add the vegetables afterwards. Allow the vegetables to get a shiny surface(about five minutes from adding vegetables) Then you add the bacon and vegetables in the pot with the meat, mix together with wine and soy sauce. Stir good, bring it up to simmer and lay on lid.
This should now simmer for low heat for at least an hour, because it will only get better and better with time. Taste before adding more salt.
Serve with potato or rice. (and a french baguette) Eat!
Plated up with mashed potatoes;
🤗 😇 🤗 
Comment